March 17, 2014

Simple Chocolate Cookies



Simplicity is beautiful.  Sometimes I like to bake a cookie that is straightforward with standard pantry ingredients.  While I recognize the trend to layer in special ingredients to deepen and enhance flavors, I appreciate the subtle enhancements - perhaps a special cocoa powder or Tahitian vanilla.   More does not always mean better - I went to a fancy restaurant owned by a famous chef and ordered a dish that sounded delicious seasoned with rosemary, special olive oils, specific cheeses, etc. and it tasted like a rosemary branch.  Another time it was a basil extravaganza and then I thought these chefs are big names over quality and started doing my research more carefully.  Meanwhile the major food companies are flavor "blasting" with flavors boosted in a chemistry lab, frozen yogurt shops encourage one to load in sprinkles, fruit, cookies, granola and twenty other options into your bowl, and then there is the candy bars in everything trend.  If the options become overwhelming out there.  Stay home and keep it simple with these cookies. Dress these cookies up or dress them down, it is your choice.

Simple Chocolate Cookies
makes about 4 dozen

2 cups all-purpose flour
¾ cup cocoa powder
½ cup chopped chocolate or mini chocolate chips
1 teaspoon baking soda 
½  teaspoon salt
1 ¼  cups unsalted butter
2 cups sugar 
1/4 cup sugar for rolling or dipping cookie balls into (optional)
2 large eggs
2 teaspoons pure vanilla extract
1 ¼  teaspoon cinnamon

Preheat oven to 325 degrees Fahrenheit 
Whisk together the flour, cocoa powder, baking soda, and salt in a bowl, set aside.
Cream the butter and 2 cups sugar add vanilla and eggs and mix until light and fluffy.
Add dry ingredients, and mix well. 
Add chopped chocolate. 
Chill the dough in the refrigerator for 30 minutes until the cookie dough is somewhat firm.
Use a 1 tablespoon cookie dough scoop to form dough balls and then roll or dip the balls in sugar.
Bake 10 -12 minutes . 
Cool on a wire rack.  

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